Bengaluru: As fast-food fixes rule today’s kitchens, a recent district-level cooking contest served up nostalgia — with participants showcasing grain-based dishes that once defined home cooking.Women aged 30–40 presented 12 “forgotten foods” — from jowar ladoo and ragi juice to pumpkin payasam — as part of the 26th International Trade Fair under the National Food and Nutrition Mission. The city-level event, covering Anekal and Bengaluru North taluks, allowed participants to bring one home-made vegetarian dish — sweet, savoury or traditional — to Agricultural Complex at the office of joint director of agriculture in Banashankari.Many of the recipes, passed down through generations, have all but vanished from modern kitchens. “Once a staple, millets are fading from daily diets as polished rice, wheat and processed foods take over. The aim is to expand millet cultivation by building consumer demand, which in turn boosts supply and ensures better returns for farmers. Nutritious and climate-resilient, millets need minimal fertiliser or pesticide and thrive even in drought-prone regions. The focus on ‘forgotten dishes’ ties into sustainable eating and reviving minimally processed traditional recipes,” said Seetha MC, joint director of agriculture, Bengaluru Urban district.The initiative seeks to revive traditional food practices, promote millets and improve nutritional awareness.Boxes with mugshots Box 1: Ragi Juice Nayana Bhat, 31, shared her refreshing summer drink: a simple ragi juice that once energised farmers in the fields. From Sirsi, Uttara Kannada, Bhat explained that this nutritious drink helps cool the body and restore energy. “Farmers drank it to stay hydrated. I learned to make ragi juice from my mum, who prepared it every summer,” she recalled.The process involves soaking ragi in water for several hours, grinding it into a smooth mixture, and straining the extract. It’s lightly sweetened with jaggery and flavoured with a pinch of cardamom. Best consumed fresh in the morning or afternoon, this recipe has been passed down through generations in Uttara Kannada villages.Box 2: Pumpkin PayasaFor Shobha MB, a 39-year-old from Kodigehalli, this traditional dessert is a cherished family recipe. “My mother taught me this, and each time I prepare it, I relive my childhood,” she shares. The process begins with roasting dry moong dal and fresh pumpkin to enhance their aroma. After pressure-cooking them until soft, she adds organic jaggery, roasted groundnuts, grated coconut, and a mix of dried fruits. Stirring everything together creates a rich, wholesome dessert that perfectly blends sweetness, nuttiness, and texture.Box 3: Jowar ladoo from Grandma’s KitchenEntrepreneur Putta Lakshmi, 48, from Tavarekere, shared her grandmother’s wholesome ladoo, recalling it as a comforting and healthy treat from her childhood. The process starts with dry-roasting jowar until aromatic, along with roasted groundnuts and jaggery, which are cooked together to form a soft syrup. Roasted chickpeas, sesame seeds, and cardamom are ground into a powder and mixed in. The lightly moistened mixture is shaped into bite-sized portions. Rich in nutrients, this ladoo aids digestion, supports weight management, and is beneficial for blood pressure and blood sugar control.Box 4: Halundige and Foxtail millet Biryani Lalithamma LC, 68, treasures the recipe for Halundige passed down from her mother. The preparation starts with soaking rice and grinding it with thick milk. Jaggery and cardamom are then mixed in, creating a batter slightly thicker than dosa batter. After greasing a plate with ghee, the batter is steamed to perfection. The use of thick, grated coconut milk enhances both flavour and nutrition, making it a wholesome treat. Lalithamma also experiments with modern twists, like her foxtail millet biryani—a light, flavorful dish made with millets, peas, and mushrooms. She recalls enjoying foxtail millet dishes in khichdi form as a child.
